Creme Brulee Good Recipes

Sunday, March 16, 2014

Creme Brulee

"This is a totally fine dessert to serve whilst pleasing. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®."

Ingredients :

6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

Instructions :

Prep : 10M	Cook : 5M	Ready in : 2H40M

Preheat oven to 300 tiers F (a hundred and fifty ranges C).
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl till thick and creamy.
Pour cream right into a saucepan and stir over low warmness till it almost involves boil. Remove the cream from heat right now. Stir cream into the egg yolk combination; beat till mixed.
Pour cream combination into the pinnacle pan of a double boiler. Stir over simmering water till mixture lightly coats the returned of a spoon, about 3 minutes. Remove mixture from warmness immediately and pour into a shallow warmness-evidence dish.
Bake in preheated oven for half-hour. Remove from oven and cool to room temperature. Refrigerate for as a minimum 1 hour or overnight.
Preheat oven to broil.
In a small bowl combine final 2 tablespoons white sugar and brown sugar. Sift this mixture lightly over custard. Place dish below broiler till sugar melts, about 2 minutes. Watch carefully in order not to burn.
Remove from warmth and allow to chill. Refrigerate until custard is about again.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it frivolously, and make smooth-up easier.

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